Honeydew Compote

Submitted by Enduring Gastronomy

"A delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of prosciutto or Bayonne ham, this dish makes a nice appetizer. (Eating Well, Summer 2002)"

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Yields: 6 cups
• Serves: 6

ingredients

• 2 teaspoons lime zest, freshly grated
• 1⁄2 cup fresh lime juice (4-5 limes)
• 1⁄3 cup water
• 3 tablespoons sugar
• 1 tablespoon fresh ginger, minced
• 1⁄2 teaspoon serrano pepper, finely slivered
• 1 large honeydew melon, seeded and cut into chunks (~3lbs)
• 1 1⁄2 teaspoons of fresh mint, finely slivered, for garnish
• 2 fresh figs, sliced, for ganish

directions

1. Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
2. Bring to a boil.
3. Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
4. Let cool to room temperature, about 25 minutes.
5. Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
6. Add melons and toss to coat.
7. Cover and refrigerate for at least 1 hour.
8. Sprinkle with mint and granish with fig slices.

Reviews

[DancesInGarden]

I halved all ingredients except for the water and sugar. This was good, probably even better with a nice ripe sweet melon (mine was only so-so to start with). I used a small amound of jalapeno instead of the serrano, and the pepper with the ginger gave it a nice bite. Would be nice in summer. I did not care for the mint shreds mixed into the melon, and the sauce tasted better fresh than after cooking and cooling (personal preference, I think it had more POW). Will certainly make again, the next time I have honeydew melon to use up, or perhaps for a light addition to summer grilled meal. Thank you Gastronomic Foodie!